Citric acid performance as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves

This research aims to investigate citric acid (CA) 0.5% as alternative to sodium hypochlorite (SH) 200 ppm for washing and disinfecting spinach leaves (Spinacia oleracea L.). The initial disinfection achieved in leaves spot-inoculated with Escherichia coli and Listeria innocua, pathogen surrogates, was investigated along with the effects of time and temperature conditions before processing on the performance of CA and SH. Next, the effectiveness of CA and SH was evaluated throughout refrigerated storage (6.5ºC, 9 days) at a low and high contamination load, 5-6 and 8-9 log CFU.g-1, respectively. And lastly, sensory impact was assessed through a trained panel and instrumental color. Results indicated that there were not significant differences between the initial disinfection achieved by CA and SH. Storing infected spinach under refrigeration, between harvest and processing, played a key role not only in reducing their deterioration but also in assuring their safety by maintaining CA and SH effectiveness against the inoculated surrogates. Citric acid performance was better in controlling surrogates´ regrowth along refrigerated storage. And there were not significant differences between CA and SH treated samples with respect to their sensory quality. Therefore, CA could constitute an alternative washing and disinfection method for spinach leaves.Fil: Finten, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentin

Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention

This article aims to clarify and supply further information on food irradiation acceptance, with particular focus on Argentina and irradiated ready-to-eat (RTE) spinach leaves through an open web-online survey. Results showed that half of respondents did not know food irradiation, but the other half demonstrated uncertainty despite they declared they had knowledge about it; thus, confirming little awareness towards this technology. Respondents who believed in the misleading myth about food irradiation represented 39%, while roughly the same number was doubtful. On the other hand, after supplying informative material, respondents were positively influenced and an increase in acceptance by 90% was found. Finally, 42% of respondents were willing to consume/purchase irradiated RTE spinach leaves, and 35% remained doubtful. Respondents who did not exclude to accept irradiated spinach could be considered potential consumers if intensive campaigns about the benefits of food irradiation were carried out by reliable actors. If the Argentinean RTE market grew, following the world consumption trend towards these products, irradiated spinach leaves could be successfully introduced by making better efforts to inform consumers about food irradiation.Fil: Finten, Gabriel. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Garrido, J. I.. Comision Nacional de Energía Atómica; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin

Safety improvement and quality retention of gamma irradiated spinach leaves

The purpose of this work was to evaluate γ‐irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia oleracea L.) throughout 15 days of storage (6 °C ± 1 °C). The proposed treatment (1.5 kGy) effectively reduced native microbiota extending shelf life under refrigeration to 14 days, and the evaluated phytochemicals (polyphenols, compounds with antioxidant capacity, chlorophyll, carotenoids) were preserved with the exception of ascorbic acid, which was reduced by more than 80% after treatment. Sensory acceptability, evaluated by a consumer panel, of samples irradiated either at 1.5 or 3.0 kGy was good till the last analysis date (day 14). The target dose had a great performance, presenting scores in some attributes significantly higher than those of control samples (overall liking and appearance on day 2). Overall, the performance of gamma rays was acceptable and significantly increased product acceptability; therefore, it represents a feasible alternative for spinach disinfection.Fil: Finten, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Garrido, Juan Ignacio. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; ArgentinaFil: Cova, María C.. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; ArgentinaFil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin